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["Score fat covering roast and salt well on all sides.", "Let dry age, unwrapped and uncovered, in refrigerator 1 to 2 days.", "Then, set meat on rack in shallow roasting pan at room temperature for 4+ hours. Coat meat generously with oil just before cooking. To protect it, do not insert the thermometer probe into the meat yet.", "Preheat oven to highest temperature and roast meat in lower part of oven. (If set to ""Convection Roast"" cook four minutes per pound, not to exceed 22 minutes total. Go longer on other settings, but never exceed 30 minutes total.)", "Remove meat, cover loosely with foil and set aside. Insert thermometer probe into meat according to manufacturer's instructions. (Internal temperature of meat will be approx. 55 - 60d at this point.)", "Open oven door to cool it and reset oven temperature to 170d.", "Return roast, without foil, to oven when oven reaches 170d. (Indicated by burner re-lighting - approximately 25 minutes.)", "Cook at oven temperature of 170d until meat reaches 100d internal temperature. (Approximately 1 hour.)", "Lower oven temperature to 140d and find something to do until meat temperature reaches 136d, approximately 7 to 8 hours. (It will take approximately 2 1/4 hours to rise from 100d to 125d. Then, it will slow to a rate of approximately 30+ minutes per degree. A larger cut may take slightly longer.)", "At 136d (medium - medium rare), meat is ready for serving. Or you can just wrap it snugly in foil and let it sit indefinitely in the oven, using the oven light and an additional light bulb and/or candles to maintain an oven temperature of 120 to 130d until you are ready to serve on a heated plate. (One candle adds approximately 3 - 4d to oven temperature).", "Bon Appetite!"]
